I loved chicken cutlets when I was a kid. My mom made them in the classic Italian way; pounded chicken breasts dredged (coated) in flour, egg and bread crumbs and lightly fried in oil. They were seasoned simply, with salt and a squeeze of fresh lemon juice. And they were perfectly cooked: crunchy around the edges and moist and tender in the center.
It irked me to no end that my kids did not feel the same way about chicken cutlets. When they were little, they would leave most of their cut-up cutlet untouched on their plates. I figured they would see the light when they got older, but they did not. Every chicken cutlet dinner was met with the same lack of enthusiasm. I took it personally.
And, I was more than a little skeptical when, a few months back, my daughter, Adriana, pointed out (with a great deal of enthusiasm, I might add) a recipe for pretzel-crusted chicken breasts in the February/March issue of Fine Cooking magazine.
“You won’t like them,” I said after I scanned the recipe. “They’re just like mine, except they use crushed pretzels instead of bread crumbs.” The other difference, I noted, was that rather than pounding the chicken breasts, this recipe called for cutting them in half horizontally, which results in a slightly thicker cutlet.
Also, let’s face it, the accompanying mustard-dill dipping sauce, which contained mayonnaise and a little honey, sounded a good deal more appealing than lemon juice. Adriana persisted, so we made the cutlets together. She chopped the dill and whisked together the sauce, and helped with dredging and frying.
She was right, of course. The cutlets were a hit. What’s not to love about a coating made from crunchy-salty pretzels?
These cutlets have now replaced the classic version I used to make. As for the sauce, parents of little ones who are skeptical of all things green should know that it also goes great with just about any vegetable.
Serve this with Caesar salad or, for a lighter option, steamed broccoli drizzled with olive oil and a spritz of lemon juice. For wine, try a crisp white such as sauvignon blanc or chardonnay. You'll probably have some dipping sauce left over, which is good for raw vegetable snacks.
Place the flour in a wide, shallow bowl. Lightly beat the eggs with 1 tablespoon of the mustard in a separate wide, shallow bowl.
Transfer the chicken breasts to the paper towels on the cutting board; cover loosely to keep warm. Repeat with the remaining chicken pieces.